One of the first things you learn to make in many cooking schools is a vegetable soup in which all the vegetables must be cut to the same size pieces. If you make a soup like this and add a salad, which also contains a lot of veggies, you’ll

If a home cook wanted to make one cooking resolution for the New Year, what would you recommend? We understand that this is a broad question, but is there one thing that most people should be doing but aren’t?

Beef stew is a dish that I make two or three times a year at most, and all of those are in the cooler months. I can't imagine eating a bowl of something this hearty and warm on a warm spring day, never mind a hot summer evening. Regardless,

Some time around 1987, I clipped a recipe for vegetable stock. It was the first time I’d ever heard of such a thing -- to me, even the word “stock” had a meaty sound. But there are times you want a vegetarian soup or cooking liquid, and vegetable stock

Sometimes you don’t want a soup that eats like a meal. The Campbell’s company knows this, or they would’ve discontinued all their non-chunky soups long ago. Sometimes, all you want is a clear, flavorful broth, either to warm you up without filling you up, or to add taste to

When impromptu company stops by, it is always nice to have a snack to offer. Even if we try to have a nice assortment of cheeses and crackers on hand, it is also nice to be able to offer a warm snack that is not only quick to make

During the holiday season, there seem to be more impromptu get-togethers, whether at my house or someone else’s. I try to keep a block of good cheese and box of nice crackers on hand for occasions such as this. Are there other easy to make snacks, which have slow

This recipe for oyster stew is provided by Houmas Plantation & Gardens which is located in Darrow, Louisiana, served at their Carriage House Restaurant. Louisiana is known for their seafood dishes full of flavor and served in unexpected ways, and this dish is no different. The oyster stew

Back at the beginning of this year, we ran an Ask the Chef column about rice and pasta in soup, and what to do if you couldn’t eat it all the first time around -- how to store it without letting the rice or pasta soak up

I really didn’t think this one was going to be a keeper. Maybe months later, I thought, I’d look back and laugh and write about it as one of my near misses (read: disasters). When I took my first taste of this soup I’d just invented, all I got

I was thinking about buying this handheld knife sharpener. You put the blade of the knife in the device and simply pull it through to sharpen it. Is a device like this useful, or should I just stick with having my knives professionally sharpened?

During the holidays we have our traditional holiday dinners, and then want something different. This roasted tomato soup recipe from The Inn at English Meadows, which is located in Kennebunk, Maine, is the perfect soup for winter to warm you up, but it uses a variety of fresh